Lactose Free Mint & Herb Pesto
Traditional pesto leans heavily on parmesan and sometimes pecorino, which makes it a no-go for anyone avoiding dairy ā but this vibrant herb sauce skips the cheese entirely without sacrificing any of the bold, garden-fresh flavor you're after. Mint joins forces with basil and flat-leaf parsley to create something brighter and more complex than a standard basil-only version, with lemon zest and fresh lemon juice adding a citrusy lift that makes the whole thing sing. Garlic and good extra-virgin olive oil do the heavy lifting in terms of body and richness, so you won't miss the cheese at all. The food processor method keeps things quick and easy ā a few pulses, a slow drizzle of oil, and you're done. It's endlessly versatile: spoon it over grilled fish or chicken, toss it with pasta, swirl it into soups, or spread it on crusty bread. Pressing plastic wrap directly onto the surface before storing is a smart trick that keeps the color vivid and the flavor fresh for days.
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Learn more āIngredients
6 servings
- 1 cup fresh mint leaves, packed
- 1 cup fresh basil leaves, packed
- Ā½ cup fresh flat-leaf parsley leaves, packed
- 2 cloves garlic, peeled
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- Ā½ tsp fine sea salt
- Ā½ cup extra-virgin olive oil
Instructions
- 1
Add the mint, basil, parsley, garlic, lemon zest, lemon juice, and salt to the bowl of a food processor. Pulse 8ā10 times until the herbs are coarsely chopped and the garlic is broken down.
- 2
With the processor running, pour the olive oil through the feed tube in a slow, steady stream until the pesto comes together into a coarse, spoonable paste ā about 20ā30 seconds. Stop and scrape down the sides with a rubber spatula, then pulse once or twice more to incorporate any remaining herb pieces.
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